Chocolate and Beet Cake
Created by Jessica Seinfeld
adapted by mim & others (truth be told!)
Makes a 9-inch cake
Chocolate Cake (with Beets) A scrumptious, traditional chocolate cake that just happens to be fortified with beets. A fabulous alternative to the usual birthday cake!
* Nonstick cooking spray
* 1 cup firmly packed light or dark brown sugar
* 1/4 cup canola oil
* 2 large eggs
* 3 ounces semisweet or bittersweet chocolate, melted and cooled
* 1/2 cup beet puree**
* 1/2 cup buttermilk
* 1 tsp. pure vanilla extract
* 2 cups all-purpose flour
* 1 tsp. baking soda
* 1/4 tsp. salt
Cream Cheese Frosting:
* 1 (8-ounce) pkg cream cheese
* 3/4 cup confectioners' sugar
* 1/2 cup unsweetened cocoa powder
* 1 Tbsp. pure vanilla extract
Preheat the oven to 350°. Coat a 9-inch baking pan with cooking spray.
In a large mixing bowl or the bowl of an electric mixer, beat the brown sugar with the oil until creamy. Add the 2 eggs beating well after each addition. Beat in the melted chocolate, beet puree, buttermilk and vanilla.
Add the flour, baking soda and salt, and beat until smooth.
Pour the batter into the pan and bake until a toothpick comes out clean when inserted into the center, 35 to 40 minutes. Let the cake cool 5 minutes in pan before turning out onto a rack to cool completely.
Meanwhile, make the frosting. Beat the cream cheese with the confectioners' sugar, cocoa powder and vanilla until smooth. Slice the cake in half horizontally. Spread the frosting over the top and between layers of the cooled cake.
(or just leave cake as is and frost.)
Refrigerate in an airtight container for up to 4 days.
** Use a nice bunch of organic beets, like we have at the market, see image, by cutting off the tops, cleaning but not peeling, and placing in a steamer. Steam until soft, then puree in a food processor. Make more than needed and use the rest to make a Georgian beet "tapenade." To unused portion of beet puree, add some pecans and some olive oil and process until smoooth.